Preparation

1. Make the spiced pecans: In a medium skillet set over medium heat, melt the
 Unsalted butter
Stir in the
 Pecans halves
 Granulated Sugar
 Aleppo pepper
Cook, using the wooden spoon to stir occasionally, until the pecans are toasted and glazed, 4 to 5 minutes. Transfer the pecans to a large plate and set aside to cool.
2. Make the vinaigrette: Use a paper towel to wipe out the skillet and then place back over medium heat. Add the
 Extra-virgin olive oil
 Sliced shallot
Cook, stirring often, until the shallot is lightly brown, 3 to 5 minutes, then stir in the
 Honey
Continue to cook the shallots until they are deep brown and caramelized, about 5 minutes (reduce the heat to medium-low if the shallot-honey mixture starts to burn). Use the rubber spatula to scrape the shallots into the blender. Add the
 Apple cider vinegar
 Bee pollen (if using)
Purée until smooth, then slowly add the
 Grapeseed oil
 Kosher salt
 Freshly ground black pepper
Blend until emulsified, thick and creamy.
3. Make the salad: In a large bowl, toss together the
 Torn romaine leaves
 Apple slices
 Spiced pecans
 Shaved Pecorino cheese
Add the dressing and toss to coat. Serve immediately.

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